Leeks With Caraway Seeds Food

LEEKS WITH CARAWAY SEEDS

Steps:

• Trim the tops and greens off the leeks. Cut the white section in half lengthwise and wash thoroughly under cold running water. Slice diagonally into quarter-inch pieces.
• Heat the butter in a medium-sized skillet over medium-high heat. Add the leeks, caraway seeds, salt and pepper and cook until the leeks are soft, about two to four minutes. Add the vermouth, reduce the heat to low and cover the pan. Cook for three to five minutes, until the leeks are tender. Serve immediately.

CABBAGE WITH CARAWAY SEEDS

Steps:

• In a large saucepan of boiling salted water cook the cabbage for
• 3 minutes, or until it is just tender, drain it well, and in a bowl toss it with the caraway seeds, the oil, the scallion, the salt, the lemon juice, and pepper to taste.

POTATO LEEK SOUP

Steps:

• Add the first 7 ingredients into a stock pot and bring to a boil.
• Cover and simmer for 30- 45 minutes (or until potatoes have fallen apart). Note that the potatoes will have absorbed all of the stock.
• Stir to break up potatoes or mash them (will be like a puree).
• Add milk to desired consistency (you can use extra chicken stock for a non-dairy alternative).
• Serve with a dollop of sour cream and a pinch of chives.

CABBAGE WITH CARAWAY

Steps:

• Cook the cabbage in boiling water for 3 mins until tender, then drain. Heat the oil in a frying pan. Add the onion and cook for 2-3 mins until starting to soften and turn golden. Sprinkle over the caraway seeds and cook for a further 2 mins until fragrant. Stir in the cabbage and heat through.